COOKING Fruit and Berry KVASOV
COOKING Fruit and Berry KVASOV
Fruit and Berry kvasses represent
alcoholic beverages obtained by fermentation of yeast
mash of fresh berries or juice, or extract and sugar.
Cranberries (one per 12.5 kg / 1 Ch drink)
wash in cold water and mash in a roller crusher with
wooden or stone rollers (at between
rolls of 2-3 mm).
Mash pulp was loaded into a vat equipped with a stirrer, Chan
fill with boiling water for 40 liters per 1 Ch manufactured
Chiang close lid and produce mixing within
0,5 hours. Then open the lower sleeve and jam translate
in infusion-filter tank, placed below.
Infusion filter-chan has a false bottom, ie at a distance
20 cm from the bottom of the tub is set on stands second bottom with
holes in the 2.5 cm, covered with clean burlap.
Near the bottom of the tub makes a hole with plug valve
or sleeve to release the fluid. Chan closed wooden
cover. Transfused weight infused within 2 hours.
After the launching of the first wort fermentation tank pulp treated
water of 60 liters per 1 Ch manufactured beverage at
gentle agitation with an oar, and then infused into the mass
for 1 hour. The second is a must also translate into a fermenting
vat. The second wort is better to pour hot water, but to
accelerate the cooling of the finished wort, you can mash the second
goyuvit and cold water.
Likewise pulp was treated again with water (30 l
1 Ch kvass), merging the third in a fermenting mash
Tank, I add sugar syrup (at full
rates of sugar), lactic acid and the solution of amaranth.
After cooling, the finished wort to 15-25 ° in the case
need to add the cranberry essence and make 0,2%
compressed yeast. 1 hour prior to entering into a vat of yeast
stir in a little cranberry wort
sugar density of about 9 to saccharometer (100 g of yeast
in 100 cm3 wort) and incubated at 30 ° to rise yeast
mass. At 15 ° C fermentation is carried out for 2-3 days before
obtain the density in the 6.0 to saccharometer.
Fermented kvass cooled to a temperature no higher than 10 ° and
poured into the barrel camp, where he was kept about
10 days, thus achieving the mitigation of taste and increase
A week before bottling lager barrels zashpuntovyvayut. For
more transparent kvass it is filtered by
termination of exposure in the camp office by beer
filter (frame or drum).
In the absence of the plant capacity to ensure sufficient
Cooling advisable to make a fermented mash
not all of the norm of sugar, and part of its rate of 2 kg per 1 ch
wort, and the remaining 4.5 kg add filling the vat.
Ready kvass must meet the following requirements:
density of not less than 6 ° saccharometer, titratable acidity
(In ml 1 N NaOH solution per 100 ml drink) 1,5-2; resistance
when stored in corked bottles at 20 ° - at least 3 days.
Making kvass from sulfitirovannogo juice or extract.
Necessary amount of juice is boiled sulfitirovannogo 1.5
hours before the extinction in the off-odor of sulfur vapor
anhydride (in the tin-plated copper boiler or in a special wooden
vat equipped with steam coils).
After that, the juice was adjusted with water to the rules and add the desired
amount of lactic acid, sugar, dye and, in the case
necessary, cranberry essences.
If you use an extract, it is diluted 10-fold the number of
water. The diluted extract is poured into the filling tank, where
add sugar syrup and dye, and water was adjusted to
Cultivation of yeast fermentation and storage of produce lager
similar to the corresponding stages of preparation
cranberry kvass fresh berries.
Kvass obtained Danielewski sulfitirovaniogo juice or extract
in their taste of slightly lower kvass
for r-toblyaemogo of fresh berries.
Apple kvass is a low-alcohol drink
obtained by yeast fermentation of wort made from
fresh berries (different varieties), or apple juice, or
extract and sugar.
Quite ripe apples (one per 16 kg at 1 Ch drink)
washed in water jet wash bottle with revolving drum
or in any other way. For the besxtextraction of apple juice on crushed fruit crusher
to a particle size of 0,3-0,5 cm
Pulp was loaded into a wooden vat, equipped with a stirrer and
wooden kryshkyy. The whole process of making wort and
kvass conduct in the future the same way as in the
cooking cranberry kvass.
Go to the finished apple kvass imposed the same
requirements as to the cranberry kvas.
Preparation of apple kvass on sulfitirovannom
juice or apple extract, carried out as
described for the cranberry kvass in the case of
these same kinds of Fruit and Berry semis.